The Ultimate Healthy Blueberry Buttermilk Pancakes
Yields: 16 silver dollar pancakes
These pancakes are thick, fluffy, and filled with juicy berries! Served with pure maple syrup, they’re perfect for breakfasts or lazy weekend brunches. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • 1 cup + 2 tbsp (135g) whole wheat pastry flour or gluten-free* flour (measured like this)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter, melted
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • ½ cup (120mL) low-fat buttermilk, room temperature (see Notes!)
  • 1 tsp pure maple syrup (see Notes!)
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¾ cup (105g) blueberries (fresh preferred, frozen will work)
  1. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated. Gently fold in the blueberries.
  2. Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
  3. Using a generous 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
Notes: See here for tips on the best types of pan to use and how to properly flip pancakes.

This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!

OTHER FLOUR OPTIONS: White whole wheat flour, regular whole wheat flour, or all-purpose flour may be substituted for the whole wheat pastry flour. However, regular whole wheat flour's heartier taste may overpower the delicate flavor of the buttermilk, so the pancakes can sometimes taste like plain whole wheat pancakes instead.

GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 2 tbsp (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

BUTTER SUBSTITUTES: Stick-style vegan butter, coconut oil (melted!), or any oil may be substituted for the unsalted butter.

IMPORTANT BUTTERMILK NOTES: You must use buttermilk in this recipe. It’s more acidic than regular milk, which is required to react with the baking soda and baking powder.

As a buttermilk substitute, I highly recommend this powdered buttermilk. It’s shelf-stable and keeps for ages. Simply mix 2 tablespoons with ½ cup of water to yield the buttermilk required by this recipe.

Alternatively, measure out 1 ½ teaspoons of vinegar into a measuring cup, and pour in regular milk (just about any should work — nonfat, 1%, 2%, or your preferred dairy-free milk!) until you reach the ½-cup mark. However, this second method will not yield the same iconic buttermilk flavor.

PURE MAPLE SYRUP NOTES: My family usually drizzles more maple syrup over their cooked pancakes, which is why the amount is so small! If you prefer sweeter pancakes, you can easily add more to the batter.

Honey or agave may be substituted for the pure maple syrup.

IF YOUR BATTER IS TOO THICK: This recipe yields a thick batter to create the thickest, fluffiest pancakes. If the batter is too thick for your liking or will not pour and spread in the pan, add up to ¼ cup of additional buttermilk, 1 tablespoon at a time, until it reaches your desired consistency.

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at